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THE USE OF PULSED ELECTRIC FIELD AS A PRE-TREATMENT FOR DRYING OF FRUITS AND VEGETABLES

Yıl 2021, Cilt: 46 Sayı: 4, 830 - 847, 17.05.2021
https://doi.org/10.15237/gida.GD21036

Öz

In drying of fruits and vegetables using traditional methods, the degree of drying temperature and time applied significantly affect the quality and cost of the final product. The high temperature and long drying periods generally trigger unwanted changes, causing a decrease in the quality attributes of product and an increase in energy expenditure. Pulsed electric field technique is known to be one of the alternative techniques that has emerged in recent years, which has the potential to reduce these drawbacks in drying. In most of the studies conducted so far, it has been reported that with this technique the quality attributes are more protected and the energy consumption can be reduced in the drying of fruits and vegetables. Within the scope of this review, the effects of pulsed electric field application on the drying behavior and quality characteristics of fruits and vegetables were evaluated.

Kaynakça

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MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI

Yıl 2021, Cilt: 46 Sayı: 4, 830 - 847, 17.05.2021
https://doi.org/10.15237/gida.GD21036

Öz

Meyve ve sebzelerin geleneksel yöntemler ile kurutulmasında, uygulanan kurutma sıcaklığının ve süresinin derecesi nihai ürünün kalite ve maliyetine önemli derecede etkide bulunmaktadır. Uygulanan yüksek sıcaklık ve uzun kuruma süreleri genellikle istenmeyen değişimleri tetikleyerek, ürünün kalite öğelerinde azalmalara yol açmakta ve enerji sarfiyatını artırmaktadır. Vurgulu elektrik alan tekniği, kurutmadaki bu olumsuzlukları azaltma potansiyeline sahip son yıllarda ortaya çıkan alternatif tekniklerden birisi olarak bilinmektedir. Şu ana kadar yapılan çalışmaların birçoğunda meyve sebzelerin bu teknik ile kurutulmasında kalite öğelerinin daha fazla korunduğu ve enerji sarfiyatının azaltılabileceği bildirilmiştir. Bu derleme kapsamında, vurgulu elektrik alan uygulamasının meyve sebzelerin kuruma davranışı ve kalite özellikleri üzerindeki etkileri değerlendirilmiştir.

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  • Telfser, A., & Galindo, F. G. (2019). Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves. LWT - Food Sci Technol, 99, 148–155. https://doi.org/10.1016/j.lwt.2018.09.062
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  • Tylewicz, U., Oliveira, G., Alminger, M., Nohynek, L., Rosa, M. D., & Romani, S. (2020). Antioxidant and antimicrobial properties of organic fruits subjected to PEF- assisted osmotic dehydration. Innov Food Sci Emerg Technol, 62, 102341. https://doi.org/10.1016/j.ifset.2020.102341
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  • Yarmush, M. L., Golberg, A., Kotnik, T., & Miklavcic, D. (2014). Electroporation-Based Technologies for Medicine : Principles , Applications , and Challenges. Annu Rev Biomed Eng, 16, 295–320. https://doi.org/10.1146/annurev-bioeng-071813-104622
  • Yarmush, M. L., Golberg, A., Kotnik, T., & Miklavcic, D. (2014). Electroporation-Based Technologies for Medicine : Principles , Applications , and Challenges. Annu Rev Biomed Eng, 16, 295–320. https://doi.org/10.1146/annurev-bioeng-071813-104622
  • Yu, Y., Jin, T. Z., & Xiao, G. (2017). Effects of pulsed electric fi elds pretreatment and drying method on drying characteristics and nutritive quality of blueberries. J Food Process Preserv, 41(6), 1–9. https://doi.org/10.1111/jfpp.13303
  • Yu, Y., Jin, T. Z., & Xiao, G. (2017). Effects of pulsed electric fi elds pretreatment and drying method on drying characteristics and nutritive quality of blueberries. J Food Process Preserv, 41(6), 1–9. https://doi.org/10.1111/jfpp.13303
  • Zimmermann, U. (1986). Electrical Breakdown , Electropermeabilization and Electrofusion. In Reviews of Physiology, Biochemistry and Pharmacology. (Vol. 105). Springer, Berlin, Heidelberg, pp. 176-250. https://doi.org/10.1007/BFb0034499
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Toplam 124 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Mustafa Fincan 0000-0002-9394-6449

Yasemin Çiftci 0000-0001-9934-0723

Yayımlanma Tarihi 17 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 46 Sayı: 4

Kaynak Göster

APA Fincan, M., & Çiftci, Y. (2021). MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI. Gıda, 46(4), 830-847. https://doi.org/10.15237/gida.GD21036
AMA Fincan M, Çiftci Y. MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI. GIDA. Mayıs 2021;46(4):830-847. doi:10.15237/gida.GD21036
Chicago Fincan, Mustafa, ve Yasemin Çiftci. “MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI”. Gıda 46, sy. 4 (Mayıs 2021): 830-47. https://doi.org/10.15237/gida.GD21036.
EndNote Fincan M, Çiftci Y (01 Mayıs 2021) MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI. Gıda 46 4 830–847.
IEEE M. Fincan ve Y. Çiftci, “MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI”, GIDA, c. 46, sy. 4, ss. 830–847, 2021, doi: 10.15237/gida.GD21036.
ISNAD Fincan, Mustafa - Çiftci, Yasemin. “MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI”. Gıda 46/4 (Mayıs 2021), 830-847. https://doi.org/10.15237/gida.GD21036.
JAMA Fincan M, Çiftci Y. MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI. GIDA. 2021;46:830–847.
MLA Fincan, Mustafa ve Yasemin Çiftci. “MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI”. Gıda, c. 46, sy. 4, 2021, ss. 830-47, doi:10.15237/gida.GD21036.
Vancouver Fincan M, Çiftci Y. MEYVE VE SEBZELERİN KURUTULMASINDA ÖN İŞLEM OLARAK VURGULU ELEKTRİK ALAN KULLANIMI. GIDA. 2021;46(4):830-47.

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